Butter-and-Shortening Pastry Dough
Updated February 3, 2016
- Total Time
- 15 minutes, plus 1 hours' refrigeration
- Rating
- Comments
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Ingredients
2 ¾ cups flour
¾ teaspoon salt
6 tablespoons chilled vegetable shortening
6 tablespoons chilled unsalted butter, diced
6 to 7 tablespoons ice water
Nutritional analysis per serving
131 grams carbs; 92 milligrams cholesterol; 1271 calories; 26 grams monosaturated fat; 13 grams polyunsaturated fat; 31 grams saturated fat; 75 grams fat; 5 grams trans fat; 5 grams fiber; 700 milligrams sodium; 18 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, pulse the flour and salt. Add the shortening and butter and pulse until mixture resembles coarse meal. With the motor running, pour water through the feed tube and process until the dough begins to pull away from the sides of the bowl, adding no more water than necessary. Divide dough into 2 balls, flatten them into thick disks and place them between sheets of waxed paper. Refrigerate for at least one hour before rolling out.
Private Notes
Comments
not my favorite pie crust at all - is substantial, blanche, and largely flavorless
This is a great crust, but I would make 2 adjustments: 7 tbs. butter and 5 tbs. shortening; and a bit more salt. Very flaky. I did not use food processor. Too lazy to haul out. Cut in with a pastry cutter. So happy to find this recipe from the great Molly O'Neill.